Callebaut Power 80 80% Dark Callets 2.5kg
$110.00
Reference: 80-20-44NV
Cocao Solids: 80%
Flavour Profile: Dark, extra bitter, high cocoa content.
Applications: Mediun enrobbing, moulding, panning, piping decoration, spraying (airbrush), flavouring- it is perfect to bring out a deep and rich chocolate taste in mousses, cremes, ice cream, brownies, ganaches and moelleux. It will create a rich mouthfeel and pleasant texture.
Pairing: Cloves, garlic, mandarin, shiraz, kriek bellevue, eggnog, pistachio, truffle oil, gruyere, earl grey, blue mountain coffee
Origin: Mainly West African cocoa beans, mostly Forastero variety
Weight: 2.5kg
Ingredients: Cocoa mass; Sugar; Fat-reduced cocoa powder; Emulsifier: soya lecithin; Natural vanilla flavouring
Gluten-free.
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Cocoa mass; Sugar; Fat-reduced cocoa powder; Emulsifier: soya lecithin; Natural vanilla flavouring
Gluten-free.
Medium enrobing, moulding, panning, piping decoration, spraying (airbrush), flavouring- it is perfect to bring out a deep and rich chocolate taste in mousses, cremes, ice cream, brownies, ganaches and moelleux. It will create a rich mouthfeel and pleasant texture.
Dark, extra bitter, high cocoa content.
Pairing: Cloves, garlic, mandarin, shiraz, kriek bellevue, eggnog, pistachio, truffle oil, gruyere, earl grey, blue mountain coffee
Mainly West African cocoa beans, mostly Forastero variety
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.